ในปัจจุบันทางด้านอุตสาหกรรมมีการนำเอาหม้อไอน้ำมาใช้กันอย่างแพร่หลาย โดยไดน้ำที่ผลิตขึ้นมา ไอน้ำส่วนที่เหลือสามารถนำมาใช้ประโยชน์ได้ โดยนำมาใช้ร่วมกับระบบหัวฉีดไดน้ำลดความดัน เพื่อผลิตสารทำความเย็นขั้นที่สอง Chilled water ที่ใช้ในระบบปรับอากาศแบบใช้หัวฉีดไอน้ำลดความดัน USER STEAM JET INJECTION FOR AIR CONDITION SYSTEM โดยอาศัยหลักที่ว่าเมื่อลดความดันที่ผิวหน้าของน้ำที่อยู่ในภาชนะที่ปิดมิดชิดแล้วทำให้น้ำที่เหลือในอีวาปอเรเตอร์มีอุณหภูมิต่ำลงด้วย น้ำเย็นที่มีอุณหภูมิประมาณ 4.44-21.1 C จะถูกนำไปหมุนเวียนผ่านแอร์เฮนด์ดิ่งยูนิต Air Handing Unit ในระบบปรับอากาศ โดยจะทำการแลกเปลี่ยนความร้อนกับอากาศจึงทำให้บริเวณที่ต้องการปรับอากาศมีอุณหภูมิลดลง

This research was aimed to study the qualification of Kluaynamthai Hospital’s Personnels in three aspects; nutrition knowledgeconsuming behaviorand nutritional status. The research was also to study the relationship of the three aspects. The Stratified Random Sample method was used. There were 236 samples. The tools used were questionnaires and the 2008 annual check up information of the sample group. The data were analyzed by using frequency percentile mean and standard deviation. The statistic used was Chi-square significant level at 0.01 – 0.05. The study revealed that 65.68 % of Kluaynamthai Hospital’s Personnels had very good nutrition knowledge and 26.69 % 6.78% 0.42% and 0.42% had nutrition knowledge at good moderate passing and not passing respectively. The average of 2.91 of the group had good consuming behavior and the frequency of good consuming behavior at 2.69. or 91.95 % of the group’s consuming behavior was less affected by mass media. 49.58% of the group had normal nutrition status while 35.59% and 14.58 % had over nutrition and below nutritional status respectively. The study of the relationship between the nutrition knowledge and the consuming behavior revealed that there was the significant relationship between the two variables at significant label of 0.05

The purposes of the research on soy milk product mixed with carrot were to study the preparation of soy milk carrot juice extraction appropriate ratio of soy milk to carrot juice and sugar content shelf - life and consumers’ acceptance of the product. The study was focused on the product’s physical quality chemical composition sensory quality and micro-organism content. The results of the research revealed that soy milk with soy bean : water at 1:4 (by dry soy bean weight)used in extraction process; blanching of carrot prior to extracting which yields 70.31% of the juice and 4580 μg . (763.33 R.E) beta - carotene per 100 grams of carrot which is a higher amount than extracting fresh carrot ; the ratio of soy milk to carrot juice at 70:30 and 5% of sugar content by weight are appropriate in soy milk mixed with carrot production. The L*value a*value and b* value were 66.79 25.24 and 39.25 respectively. The viscosity was 17.33 centipoint; total soluble solid was 11.67 brix; and pH was 6.25. The acceptance scores on color flavour texture and overall preference were 7.98 8.00 7.93 and 8.05. This means preference on color and texture was moderate; the preference on flavour and texture was very high. For chemical composition it was found that there were 71.08 kcal. energy 4.40 g. protein 1.56 g. fat 9.86 g. carbohydrate and 1378 μg.(229.67 R.E.) beta-carotene per 100 grams. The cost of raw materials was 6.41 baht per 180 ml./bottle. The study of consumers’ product acceptance showed that most consumers had knowledge on nutrition; they accepted and had preference on the product at the moderate level. The price of 12.00 baht per 180 ml. bottle was accepted. It was also found that there was no physical or chemical change of the product when kept at 70C for 14 days. Total bacterial count was 4.8x10 CFU/cm3 when compared to Soy Milk Thai Community Product Standard (SPC. 529/2004) which specified that not exceeding 1x104 CFU/ cm3 should be found in the product. It was evident that the product was still safe for consumption when kept for 14 days.

This project for drinking water filling machine was based on the concept of drinking water contained by villagers for their small households industry or small and medium enterprise. The purpose of this study was to make this machine be able to fill drinking water in 2 sizes 600 cc. and 1500 cc . The drinking water filling machine are consisted of the main components one special water pump 1 phase 220 volts 6 nozzles and 6 solenoid valves for control amount of water. The drinking water filling machine can fill the water rate sizes are 600 cc. and 1500 cc. This machine can fill 600 cc. bottles at the rate 264 bottles / hour while 1500 cc. bottles to the rate 228 bottles / hour. The cost of electricity was 13.53 bath per day.

Cooling water recovery from water distillation equipment was a research that has the objective to restore the cooling water from distillation equipment which installed at textile chemistry technology department laboratory at Textile industrial and fashion design in Rajamangala University of Phra Nakorn. The research plan was designing and developing the water distillation equipment type cyclon ultrapure water stills model WSC008 of Fistreem company. The outcomes found the designed system could save the tap water consumption 3462.72 square meters per year. That was implied 7617.64 Bath per year of tap water consumption could be save what the tap water consumption rate was 2.22 Bath per square meters. This system was paid back in 3.33 years and the benefit-cost ratio for single project (B/C ratio) was 1.26 (>1). Finally this project was successfully to save the tap water consumption and great benefit investment.